Pretty common hot cereal item in US. But, if you grew up in Ukraine or Russia that was a staple. My mother would shove this stuff into me and I would throw up. She would make more and I would start gagging before the plate was even on the table. No matter what she added to it, be it chocolate or chocolate chips, marmalade, jam or jelly, sugar and butter. I hated it, I hated it, I hated it. I still do. My kids love it. I leave the kitchen when they make it.
Never the less here is a completely different way of making Farina. Usually you add like a teaspoon or two per a cup of milk or water, right/ This recipe calls for half a cup of Farina per cup of liquid. Preferably soup broth or I prefer liquid when I make stew. The other day I was making beef stew and I had to have this.

1 cup of stew liquid
1/2 a cup of Farina
Salt to taste

How to:

In a dry frying pan saute farina, constantly stirring until it has brownish color. Do not burn.
In the mean time bring liquid to boil. Add farina, be careful it will splatter, I usually just do it over the sink and slowly. Put it back on fire. It takes only couple of minutes to cook. Stir until all liquid is gone. Serve as a side dish like you would serve rice, or couscous couscous, or noodles, etc. I absolutely love it.
Now let's see if I can add photos.

I liked it... had it a lot for breakfasts before school during long Minnesota winters when I was growing up. Cream of Wheat and Quaker Oatmeal, both with with milk and teaspoon of sugar, were the regular hot winter breakfasts during the school week (oatmeal was a treat when I could have it with brown sugar, along with a handful of raisins that were cooked with the cereal).

Also had Cheerios and corn flakes a lot too, but cold cereals weren't as attractive when I had to stand out in below zero weather waiting for the school bus.